If you’re craving a cookie that’s both soft and chewy with a tropical twist, you’re going to love this Milky Coconut Biscuits Recipe. It brings together the richness of sweetened condensed milk and the natural texture of desiccated coconut to deliver a biscuit that’s irresistibly tender, delightfully flavorful, and perfect for any time of day. Whether you’re sharing with friends or enjoying a quiet moment with tea, these biscuits offer a warm, comforting bite of sunshine in every mouthful.
Ingredients You’ll Need
The magic of this Milky Coconut Biscuits Recipe lies in its simplicity. Each ingredient plays a crucial role, from the flour providing structure to the coconut adding that unique chewiness and aroma. The balance of sweetened condensed milk and butter gives these biscuits their signature milky richness and melt-in-your-mouth texture.
- 1 1/2 cups all-purpose flour: The base that holds everything together while keeping the biscuits light.
- 1/2 cup desiccated coconut: Adds a chewy texture and tropical flavor bursting with every bite.
- 1/2 cup granulated sugar: Provides just the right amount of sweetness to balance the coconut’s nuttiness.
- 1/2 teaspoon baking powder: Helps the biscuits rise gently and keeps them tender.
- 1/4 teaspoon salt: Enhances the other flavors and balances out the sweetness.
- 1/2 cup unsalted butter, softened: Adds richness and moisture for that melt-in-your-mouth experience.
- 1/4 cup sweetened condensed milk: The secret to these biscuits’ soft, milky sweetness and chewy texture.
- 1 teaspoon vanilla extract: Infuses warm, fragrant aroma that complements the coconut beautifully.
- 1–2 tablespoons milk (optional): Just enough to bring the dough together if it feels too dry.
How to Make Milky Coconut Biscuits Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your biscuits bake evenly and don’t stick, making cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, desiccated coconut, baking powder, salt, and granulated sugar. This dry mix is essential as it evenly distributes the leavening and flavors throughout the dough, giving you consistent results every time.
Step 3: Cream Butter and Condensed Milk
In a separate bowl, beat the softened butter, sweetened condensed milk, and vanilla extract until the mixture becomes smooth and fluffy. This step is where the magic starts—the milky richness combines with the butter to create a luscious base that shapes your biscuits.
Step 4: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms. If the dough feels dry or crumbly, gently mix in a tablespoon of milk at a time until it holds together but remains soft. This ensures your biscuits will be tender and perfectly textured.
Step 5: Shape the Biscuits
Scoop out tablespoon-sized portions and roll them into balls. Place each ball on your prepared baking sheet, leaving about 2 inches between them for spreading. Then, flatten each ball gently with your fingers or the back of a spoon for that classic biscuit shape.
Step 6: Bake to Perfection
Bake your biscuits for 12 to 15 minutes or until the edges just start to turn golden. This timing gives you that delightful contrast of crisp edges with a soft, chewy center. Let them cool for about 5 minutes on the tray, then transfer to a wire rack to cool completely.
How to Serve Milky Coconut Biscuits Recipe
Garnishes
To elevate your Milky Coconut Biscuits Recipe, sprinkle a little extra desiccated coconut on top right before baking. This adds an extra layer of texture and a gorgeous golden finish that’s as inviting as their aroma.
Side Dishes
These biscuits pair wonderfully with a hot cup of tea or coffee, making them a perfect accompaniment to afternoon breaks. You can also serve them alongside tropical fruit salads or coconut-flavored yogurt to keep the island vibes going strong.
Creative Ways to Present
Try stacking your Milky Coconut Biscuits between layers of whipped cream and fresh berries for a quick and decadent dessert parfait. Alternatively, dunk them in homemade hot chocolate or drizzle with a bit of melted dark chocolate for a playful twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have any Milky Coconut Biscuits left after your first round (though rare!), store them in an airtight container at room temperature. They’ll stay fresh and chewy for up to 3 days, perfect for enjoying a quick snack or sharing later.
Freezing
You can freeze unbaked dough balls by placing them on a baking sheet, freezing until firm, then transferring to a resealable bag. When ready, bake straight from frozen, adding an extra 2 minutes to the baking time. Baked biscuits can also be frozen in airtight containers for up to 1 month.
Reheating
To revive refrigerated or frozen Milky Coconut Biscuits, warm them gently in a preheated oven at 300°F (150°C) for 5–7 minutes. This brings back the fresh-baked softness and enhances their flavor wonderfully.
FAQs
Can I use fresh coconut instead of desiccated coconut?
Fresh coconut contains more moisture, which can affect the texture of your biscuits, making them softer and potentially altering baking time. Desiccated coconut is recommended for the best chewy texture in this recipe.
Is it possible to make these biscuits vegan?
To make a vegan version, substitute butter with a plant-based alternative and use sweetened condensed coconut milk available in stores. The texture might vary slightly, but you can still achieve delicious results.
Why does my dough feel too dry sometimes?
Dryness can depend on the humidity or slight measurement differences. If your dough feels crumbly, simply add the optional milk, one tablespoon at a time, to bring it together into a soft ball without being sticky.
Can I use brown sugar instead of granulated sugar?
Brown sugar adds a richer, caramel-like flavor and a bit more moisture, which could make the biscuits softer and chewier. Feel free to experiment if you prefer that taste profile!
How long do these biscuits stay fresh?
Stored properly in an airtight container at room temperature, Milky Coconut Biscuits remain fresh for about 3 days. If you want to keep them longer, freezing is your best bet.
Final Thoughts
There’s something incredibly comforting about homemade biscuits, especially when they’re filled with the creamy, tropical goodness in this Milky Coconut Biscuits Recipe. It’s a simple treat that feels special every time you bake it, making it a lovely addition to your kitchen staples. I truly encourage you to whip up a batch and savor these delightful bites along with your favorite warm drink—you’ll quickly see why this recipe becomes a cherished go-to snack!
Print
Milky Coconut Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 biscuits
- Category: Dessert
- Method: Baking
- Cuisine: Australian-Inspired
- Diet: Vegetarian
Description
Milky Coconut Biscuits are soft, chewy cookies with a rich coconut flavor and a hint of sweetness from condensed milk. These Australian-inspired treats have crisp edges and a tender center, making them perfect for snacks or dessert. Simple to make, they combine desiccated coconut and vanilla for a delightful tropical twist.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup desiccated coconut
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (if needed, to bring dough together)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, desiccated coconut, baking powder, salt, and granulated sugar until evenly combined, creating a uniform dry mix.
- Cream Wet Ingredients: In a separate bowl, cream the softened unsalted butter with the sweetened condensed milk and vanilla extract until the mixture is smooth, fluffy, and well blended.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the creamed wet ingredients, mixing thoroughly until a soft dough forms. If the dough feels too dry, add 1 tablespoon of milk at a time until it holds together properly.
- Shape Biscuits: Scoop tablespoon-sized portions of dough and roll them into balls. Place each ball on the prepared baking sheet about 2 inches apart to allow room for spreading. Flatten each ball slightly with your fingers or the back of a spoon to form discs.
- Bake: Bake the biscuits in the preheated oven for 12–15 minutes, or until the edges turn just golden brown, signaling readiness.
- Cool Biscuits: Once baked, let the biscuits cool on the baking tray for 5 minutes to firm up, then transfer them to a wire rack to cool completely for best texture.
Notes
- These biscuits have a soft, chewy center with crisp edges.
- For a firmer cookie, bake for an additional 1–2 minutes.
- Add a sprinkle of desiccated coconut on top before baking for extra texture and visual appeal.
